Pastry: Rich, multi-layered, crumbly and flaky 8.5/10
Presentation: Unusually all one coloured, pastry flaked decoration on top 6/10
Value for money: $5.50 - Big price tag but big on flavour 7/10
Overall score: 7.25/10
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Filling: Suprisingly good vanilla custard 7.5/10
Pastry: Rich, multi-layered, crumbly and flaky 8.5/10 Presentation: Unusually all one coloured, pastry flaked decoration on top 6/10 Value for money: $5.50 - Big price tag but big on flavour 7/10 Overall score: 7.25/10
In an unknown part of Melbourne I was eager to stop for a crafty vanilla slice at a bakery. With a few along the main high street if Balaclava, I settled for Baker in the Rye, specialising in traditional European breads, cakes and pastries. At $5.50 the Napoleon slice was tricky to predict, with the custard and the pastry looking decidedly similar in colour. With no icing or dusted sugar on top, the slice was instead decorated with tiny crumbs of flaked pastry. When picked up for the first time, the top layer was supringly soft, revealing itself to be the custard with a small amount of the pastry dust on top. The remaining 4 or 5 layers of pastry were flaky and had a good crunch to them, and very delicate in their construction. Sandwiched in between was actual custard, not just cream. The custard had a good sweetness to offset all of the more savoury pastry, with more than a hint of vanilla. Clearly a traditional recipe and method of presentation, seldom seen on my hunt. Quite honestly more fulfilling than I initially expected, but potentially a dollar too expensive.
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